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This simple yogurt bowl is a delightful mix of creamy Greek yogurt, crunchy granola, and vibrant fruit flavors. The lemon blueberry compote adds a tangy, jammy touch, while the mango & maracuja jam and crunchy peanut butter bring richness and depth. Perfect for a quick and satisfying breakfast or snack.
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Add Greek yogurt to a bowl.
Cook blueberries with a squeeze of lemon in a pan until they become soft and jammy.
Top the yogurt with vilgain granola, banana slices, lemon blueberry compote, mango & maracuja jam, and crunchy peanut butter.
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You can substitute vilgain granola cinnamon crunch with any granola of your choice.
Adjust the amount of lemon to your taste for the blueberry compote.
Can I use frozen blueberries?
Yes, frozen blueberries work well for the compote. Just cook them a bit longer to release their juices.
Can I make the compote ahead of time?
Absolutely! Store the compote in an airtight container in the fridge for up to 3 days.
What can I use instead of mango & maracuja jam?
You can use any fruit jam or preserve you like, such as strawberry or raspberry.
Is this recipe suitable for vegans?
No, as it contains Greek yogurt. You can substitute with a plant-based yogurt to make it vegan.
Can I add other toppings?
Yes, feel free to add nuts, seeds, or other fruits to customize your bowl.
